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Luang Prabang Salad (Laos salad)

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For the salad:

  • One head green lettuce, chopped
  • 2 tomatoes, sliced
  • 1 cucumber, sliced
  • 1 bunch watercress (2 ounces)
  • 1 handful cilantro, torn (about 1/2 cup)
  • 1 handful mint leaves (about 1/3 cup)
  • 1 handful dill, torn (about 1/3 cup)
  • 3 green onions, sliced, green parts only (about 1/3 cup)
  • 4 hard boiled eggs, sliced*
  • 1/4 cup chopped peanuts

For the dressing:

  • 1 tablespoon fish sauce
  • 2 limes, juiced (about 34 tablespoons)
  • 2 tablespoons sugar
  • 1 hard boiled egg
  • 3 hard boiled egg yolks*


For the salad:

  1. Toss together lettuce, watercress and fresh herbs. Add tomatoes, cucumbers and sliced egg. Top with peanuts and dressing.

For the dressing:

  1. Blend all ingredients together in a blender until creamy. Serve with salad.


*If you want to save on the number of eggs used in this recipe, you can use the egg whites only in the salad and then only the egg yolks in the dressing. If you do that you’ll only need 4 hard boiled eggs total, separating the egg whites for the salad and yolk for the dressing.